To answer a few questions/comments, no it is not a grain bag and yes it transferred over into a secondary like this. So either I didn't notice it or it formed after I put it on the cold floor (the outside temp dropped big time over the last two days, but the beer isn't at 35 degrees F or anything). Cold break could be the answer, but this looks ridiculous. Lastly, I strain my hot break material before putting into a fermenter, so this amount of material would likely only be from a cold break. Again, the rest of the beer (though dark) looks cleaner than almost any other beer I've brewed.

I would watch it over the next few days. If it's break material, it should all settle to the bottom unless agitated. I haven't noticed a ton of break with extract, but your observation about the clarity of the rest of the beer, combined with your use of Irish moss, makes it plausible.

What was the yeast, by the way? A lot of those Belgian yeasts are not very flocculent and will get all stirred up if you just look at them wrong.

If it doesn't have a skin (and sometimes even if it does) then it's fine.

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If it doesn't have a skin (and sometimes even if it does) then it's fine.

Yes, I've brewed only about 20 batches so far and have never seen this or seen it online. Like I said, I plan to bottle it (maybe keg it to save the effort if it's gross). My post was to see if anyone else had dealt with this before.

And yes, it is easily stirred up without much movement, and it's Wyeast 1214 Belgian Abbey Ale yeast. I'll let you all know how it turns out. Thanks, again.